Spinach

It's been a long time since we've had spinach in the share and we are so happy to have it back in the bags. This is a larger leaf cooking spinach, versus the baby spinach you received for salads earlier in the season. Spinach is a staple ingredient from Persia to China to Europe to America. Like the French, I think that it has an affinity for a grating of nutmeg. Try adding a freshly grated pinch to your steamed, sauteed or creamed preparations as well as to spinach tarts, frittatas and casseroles. Wash the leaves in a sink or large bowl full of water, letting any sandy residue sink to the bottom. Lift out of the water and drain. Throwing it into a pan with a few remaining water droplets will allow it to steam nicely. Store unwashed, bagged in the crisper drawer for several days.

More in this category: « Mixed Greens Tatsoi »

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